【摘要】 研究了大蒜、茴香、生姜、辣椒 4种香辛料对蔬菜发酵过程中的主要参与菌种肠膜明串珠菌、植物乳杆菌生长的影响。香辛料经预处理后 ,以不同的添加量加入含大白菜的泡菜水中 ,经灭菌 ,分别接种肠膜明串珠菌、植物乳杆菌 ,3 0℃培养后 ,在波长 480nm处测定其OD值。发现大蒜、茴香、辣椒 3种香辛料对 2种乳酸菌的生长都具有明显促进作用 ,对明串珠菌的作用强于植物乳杆菌 ;2 %的辣椒和茴香效能最高。这一结果为进一步改进酸泡菜的生产工艺过程、延长产品的货架期、提高产品的质量提供了理论指导。更多还原

【Abstract】 This paper studied the influences of four kinds of spices, namely garlic, fennel, ginger and capsicum onLeuconostoc mesenteroides and Lactobacillus plantarum growth in the vegetable ferment progress.Leuconostoc mesenteroides and Lactobacillus plantarum are inoculated separately to the cabbage juice at different spice concentration. After culturing cells at 30℃, the OD value of the cabbage juice at the 480nm was determined. The results showed that three kinds of spices, namely garlic, fennel and capsicum obviously promote the growth of the LAB. The efficacy at 2% capsicum and fennel was the highest. These results can improve the quality of pickled food and prolong the reserve time.更多还原